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Preparation

Make sauce:

Pat veal shanks dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderately high heat until hot but not smoking and brown shanks on all sides. Transfer shanks to a plate and in skillet sauté onions, stirring, until golden, about 10 minutes.

In a blender or food processor coarsely purée tomatoes with juice and stir into onions with remaining sauce ingredients. Bring mixture to a simmer. Add shanks and cook, covered, over low heat 1 1/2 to 2 hours, or until meat is tender. Discard cloves.

Using 2 forks shred meat. With a sharp knife remove marrow from shanks and chop. Stir meat and marrow into sauce and season with salt and pepper. Simmer sauce 15 minutes. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered. 2 days or frozen 1 month.

In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook orecchiette until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a large heated bowl immediately toss pasta with sauce.

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Recent Reviews

I've always loved
this recipe and it
is the only way I do
osso bucco (which I
do rarely). It's so
simple, I don't like
to do a lot to it
but this time I
added just 2 sliced
wrinkled black
olives and I felt
like it finished the
flavors perfectly.

tmessen from brooklyn /

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Rich, very rich.
Two separate guests
called this "The
best veal I've ever
had". I Stayed true
to the recipe except
for Pasta shape.
Use the shanks,
because the texture
and the flavor the
marrow imparts sets
this recipe apart.
Just use common
sense with the
pepper flakes.

Giacobenchef from Lehigh Valley,PA /

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it is very hard to find veal sshanks in our neck of the woods, and once you do find them (at whole foods) they are expensive, so i don't make this frequently but let me tell you - it is delicious! i had to cut down the amount of the hot pepper flakes because it was overwhelming but everytime i make this, even my picky 12 year old "mcdonald's addict" loves this.

horayeba from Arlington, TX /

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I found the proportion of wine to tomatoes off. I would cut the wine in half or double the tomatoes. It was too rich for a main. I might experiment with this as a first course. But then again, there are better things to do with veal.

A Cook from Calgary, AB /

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In fact, I have made it twice, to rave reviews. A very satisfying, "comfort food" dish. Use the best semolina pasta available as it makes a big difference.